Brush baguette slices with olive oil on both sides, don’t drizzle. Do so one by one or arrange on rimmed baking sheet in a single layer and brush one side, then brush another side. Sprinkle with a bit of salt.
Slice cucumber thinly but not too thin. A bit on a diagonal to cover almost entire surface of your crostini. Cut large salmon slices into smaller pieces, I cut into halves. If yours are small, leave them as is.
Spread cream cheese mixture generously on toasted baguette slices. Top with cucumber slice, then place rolled up or folded smoked salmon piece on top. Add a few capers next to salmon piece and decorate with fresh dill sprigs.